Gingerbread Pumpkin Crunch
2 cups pumpkin
8 ounces cream cheese softened
2 eggs
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
12 ounces evaporated milk
2 tablespoons 100% real maple syrup
1-14.5 ounce package Gingerbread cake mix
1/2 cup caramel ice cream sauce
1 cup chopped black walnuts
7 ounces canned whipped topping
1/4 teaspoon nutmeg
Grease a 9-inch oven-safe skillet or 9 x 13 baking pan with cooking oil spray and preheat oven to 350 degrees. Combine pumpkin, cream cheese, eggs, sugar, salt, cinnamon, ginger,cloves, evaporated milk, an syrup, and mix well in a large mixing bowl beating on medium high speed for 1 minute. Pour into preapred pan and sprinkle gingerbread mix evenly over top. Drizzle ice cream sauce and nuts evenly over top and bake t 350 degrees for 55 minutes. Top with whipped topping and sprinkle nutmeg evenly over top. Serve immediately and refrigerate leftovers. Yields 16 servings.
| Yield: | 16 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 55 mins | |||
| Ready In: | 0 hr 55 mins | |||
| Category: | Desserts | |||
| Main Ingredient: | Vegetables | |||
| Cooking Method: | Baking |
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| Nationality: | United States | |||
| Occasion: | Thanksgiving | |||
| Special Diet: | Kid Pleaser | |||
| Recipe Tags: | dessert | pumpkin | gingerbread | spicy |
Chef's Note & Story
My sister-in-law makes a different version of this and I thought if I added cream cheese, sryup, caramel, different spices, and gingerbread mix to make it into a spicy and tasty winter treat it would kick it up a notch or two and it does!
